25 August 2013, by gj
Three hills of summer squash may seem like two hills too many, unless you have fun ways to serve what you pick fresh.
We had heard of making curly fries from potatoes and sweet potatoes, then learned you can do the same thing with eggplant, summer squash, and butternut squash.
After checking out a few YouTube videos demonstrating slicers, we chose one by Paderno. It seemed to be the easiest and most reasonably priced for what we needed.
According to the directions included, you can also use it to slice and make curly cues from turnips, radishes, cabbage, apples and carrots. Hmm… pretty neat.
Once we got the hang of it, it did the job quick and is very easy to use.
Mandolin grabbed some of the first batch of crookneck squash shown and added it to some sauteed garlic and roasted onion tops. He threw in baby spinach, fresh basil, a little salt and pepper and a dash of lemon juice.
Topped with some Parmesan cheese, it was lunch in a snap.
The rest of the squash curls went into the dehydrator, something we learned in the Facebook group Dehydrating Tips and Recipes.
No longer is Mandolin saying “Two zucchini plants are at least one too many.”
Instead we are anxiously awaiting that overabundance of summer squash, something we never thought we would be doing.